Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms


A quick and easy plant-based appetizer that everyone will love! These Vegan Stuffed Mushrooms are packed with flavorful veggies, toasted panko breadcrumb, and a savory Italian seasoning.


A Savory Appetizer or Side

We are big fans of mushrooms. Whether we are starting the day with Vegan Mushroom Breakfast Sausage, looking for comfort food with our Air Fryer Sesame Shiitake Mushrooms, or enjoying a healthy side of Roasted Asparagus with Miso Mushrooms we really can’t get enough fungi! 

But sometimes you need a recipe for sharing and these Vegan Stuffed Mushrooms are great when you are in a pinch and need to entertain. Additionally, they’re also terrific if you have extra veggies you need to use up in the refrigerator. 

Best yet, every part of the mushrooms are used including the stems which are sautéed with fresh veggies for a colorful and flavorful filling. Finally, they can be topped with extra vegan parmesan cheese, homemade Vegan Pepita Parmesan, or leave the cheese out altogether for a lighter version. Either way, these little bite-sized mushrooms are loaded with delicious flavor and are sure to be gobbled up at any gathering!


Vegan stuffed mushrooms on parchment paper



  • Baby Belly or Button Mushrooms These bite-sized mushrooms are the perfect vehicle for this flavorful appetizer. 
  • Panko Breadcrumb  –  Filling in your stuffing and filling in your tummy, panko helps bulk up your mushrooms to make them economical and satisfying. 
  • Bell Pepper  – Sweet and crunchy, bell pepper brings a mellow sweetness to your filling. It also diversifies the texture of this app. 
  • Onion and Garlic–  Providing depth of flavor, both onion and garlic are excellent as a starting point for any stuffing. 
  • Jalapeño  –   Just a touch of heat, what yummy appetizer would be complete without a dash of heat. However, feel free to leave out the jalapeño, if desired. 
  • Vegan Parmesan Cheese  –  Melted vegan cheese helps to keep all of your stuffing ingredients together, and it also brings a salty creaminess to this dish. 
  • Dry Spices  –  Earthy and aromatic, dry spices are a yummy way to get creative with these stuffed mushrooms.

Ingredient Alternatives

  • If you don’t have panko, traditional breadcrumb can be used. Feel free to use a gluten-free breadcrumb as well.
  • You can also mix things up with any veggies with any you have on hand. Just be sure to chop them up finely and sauté together. Have fun experimenting!


Chopped vegetables and prepared mushrooms on wood cutting boards


FAQ & Vegan Stuffed Mushrooms Tips:

  • Can these be made gluten-free? 

    • Absolutely! Simply use gluten-free panko breadcrumb or traditional gluten-free breadcrumbs. Alternatively, you can also leave out the breadcrumbs entirely but you will need to add more chopped vegetables to compensate. 
  • Can other vegetables be used for the filling? 

    • Yep. We like to use whatever vegetables we have on-hand for these stuffed mushrooms. Zucchini, eggplant, fennel, carrots, or celery would work for this recipe as long as everything is chopped finely. 
  • Tip: Make Ahead

    • If you are serving these mushrooms as an appetizer when entertaining, we recommend preparing and stuffing the mushrooms ahead of time. Simply refrigerate and then bake them when ready to serve. They can even be made a day in advance. 
  • Mix It Up

    • For another flavor, switch out the Italian seasoning for your own favorite dry spices. For example, try fennel, minced garlic, and oregano for pizza flavored mushrooms or you could use a combination of sage and rosemary for an earthy winter holiday appetizer. You really can’t go wrong!


Ingredients for Vegan Stuffed Mushrooms  Prepared baby Bella mushrooms and chopped ingredients on wood cutting boards

Sautéing the stuffing for the mushrooms in a skillet  Adding the panko breadcrumbs to the skillet

Adding vegan parmesan cheese to the skillet  Filling the mushrooms with the sauté mixture

Vegan stuffed mushrooms on parchment paper  Vegan stuffed mushrooms on a baking sheet


Don’t Wait, Make These Vegan Stuffed Mushrooms Today!

If you are in need of a quick appetizer or side that everyone can enjoy, whip up these easy stuffed mushrooms.  They are packed with healthy ingredients and taste divine. Happy snacking! 🍄

Finally, if you have made these stuffed mushrooms, we would love to hear what you think! Please comment down below  and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!


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Vegan stuffed mushrooms on parchment paper

Vegan Stuffed Mushrooms

  • Author: Meatless Makeovers
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 6 Servings 1x
  • Category: Appetizer, Side
  • Method: Bake
  • Cuisine: Italian
  • Diet: Vegan


A quick and easy vegan appetizer that everyone will enjoy! These Italian flavored stuffed mushrooms are packed with healthy vegetables and so much flavor!


  • 8 oz. Baby Bella or Button Mushrooms, Cleaned with Stems Removed
  • 1 Red Onion, Finely Chopped
  • 1 Bell Pepper, Chopped
  • 1 Jalapeño, Chopped (Optional)
  • ½ cup Panko Breadcrumb (GF if needed)
  • 4 Cloves Garlic, Chopped
  • 1 T. Olive Oil
  • ½ T. Garlic Powder
  • ½ T. Italian Seasoning
  • ½ T. Dried Basil
  • 1 tsp. Red Pepper
  • 1/2 tsp Salt and Pepper (To Taste)
  • 1/4 Cup Vegan Shredded Parmesan Cheese


  1. Preheat the oven to 400°F.
  2. Wash the button mushrooms thoroughly. Cut and remove the stems.  Then, chop the stems finely and save them for later.  Finely chop the onion, pepper, jalapeño, and garlic.
  3. Heat the oil in a frying pan over med/high heat. Add the onion, jalapeno, pepper, and garlic and cook until the onion is slightly translucent.  Then stir in the bread crumb, mushroom stems, and seasonings.  Cook for 1-2 more minutes.  Finally Stir in the vegan shredded Parmesan cheese and remove the mixture from heat.
  4. Stuff the mushroom caps with this mixture and place them on an ungreased baking sheet 1-2 inches apart. Bake for 8-10 minutes.
  5. Serve warm and enjoy!
  6. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat the mushrooms in the microwave or on a sheet pan in the oven.

Keywords: Stuffed Mushrooms, Appetizer, Vegan





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